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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Herbs that are needed for average hodgepodges.
Rosemary.
Marjoram.
Basil.
Orage.
Bay leaves.
Sage.
Parsley.
Mirtus.
Hyssop.
Polien or poleur.